Crispy and Savory Acorn Flour Napa Cabbage Pancakes (Baechoo Jeon)
Napa Cabbage Pancakes featuring Acorn Flour
We’re making a special Napa Cabbage Pancake using the fresh seasonal cabbage and nutty acorn flour. This recipe offers a delightful contrast between crispy edges and tender insides, with a subtle, earthy flavor from the acorn flour that makes it a perfect light meal or a fantastic snack to pair with Korean rice wine (makgeolli). A simple soy-vinegar dipping sauce is all you need to elevate this dish.
Main Ingredients- 3 leaves of young Napa cabbage (choose fresh and tender ones)
Batter Ingredients- 3 Tbsp all-purpose flour
- 2 Tbsp acorn flour (buckwheat flour can be substituted, or use only all-purpose flour if unavailable)
- 1 tsp salt
- 5 Tbsp cold water (adjust as needed for batter consistency)
- 3 Tbsp all-purpose flour
- 2 Tbsp acorn flour (buckwheat flour can be substituted, or use only all-purpose flour if unavailable)
- 1 tsp salt
- 5 Tbsp cold water (adjust as needed for batter consistency)
Cooking Instructions
Step 1
First, wash the young Napa cabbage leaves thoroughly and pat them dry. Then, thinly slice them into strips about 0.5 cm thick. Maintaining the cabbage’s crispness is key to the texture of the pancake.
Step 2
Place the shredded Napa cabbage into a mixing bowl.
Step 3
Add 3 tablespoons of all-purpose flour, 2 tablespoons of acorn flour, and 1 teaspoon of salt to the bowl with the cabbage. The acorn flour adds a wonderful nutty depth; if you don’t have it, you can substitute buckwheat flour, or simply use all-purpose flour.
Step 4
Gradually add 5 tablespoons of cold water while mixing the batter. The ideal batter consistency should be thick enough to coat the cabbage well, not too runny. This is important because the cabbage will release water as it cooks, so a slightly thicker batter initially will prevent the pancake from becoming soggy and ensure it’s crispy.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle the batter onto the hot pan and spread it out thinly, ensuring the cabbage pieces are not overlapping too much. Spreading it thin helps it cook evenly and achieve maximum crispiness.
Step 6
Flip the pancake and cook both sides until they are golden brown and nicely crisp. Be careful not to overheat the pan; maintaining medium heat will ensure the inside is cooked through without burning the exterior. Cook patiently until beautifully golden.
Step 7
Once cooked, transfer the crispy Napa Cabbage Pancakes to a serving plate. Serve hot with a simple soy-vinegar dipping sauce (mix soy sauce, vinegar, a touch of sugar, and a little water). Enjoy the delightful crunch and savory flavor!
